POS0866 OLIVE OIL AND NUTS IN RHEUMATOID ARTHRITIS DISEASE ACTIVITY
Authors: S. Cavalli, V. Edefonti, M. Ferraroni, R. De Vito, F. Fiori, M. Parpinel, F. Ingegnoli, R. Caporali
Journal: Annals of the Rheumatic Diseases (2023)

<h3>Background</h3> Rheumatoid arthritis (RA) is a chronic, autoimmune arthropathy affecting around 1% of the general population. Though the availability of many synthetic and biologic DMARDs (disease modifying anti-rheumatic drugs), a non-negligible portion of patients still does not reach the remission. Increasing interest is raising about dietary interventions, in order to optimize disease control: scientific literature suggests that Mediterranean diet could exert an anti-inflammatory role in many rheumatologic conditions, including RA. <h3>Objectives</h3> In this cross-sectional analysis of RA patients from Italy, where extra virgin olive oil is traditionally used, we aim to assess if consumption of two food groups, one including olive oil and olives, and the other considering six types of nuts, might improve RA disease activity, through the related higher intake of vegetable-source fatty acids. <h3>Methods</h3> Within a recent Italian cross-sectional study (365 patients, median age: 58.46 years, 78.63% females), we focused on two food groups, olive oil and nuts, representing vegetable sources of fatty acids. Disease activity was measured with Disease Activity Score on 28 joints (DAS28-CRP) and the Simplified Disease Activity Index (SDAI). Robust linear and logistic regression models included tertile-based consumption categories of each food group and several confounders. Stratified analyses were performed by disease severity or duration. <h3>Results</h3> Higher consumption of both food groups exerted a beneficial effect on disease activity, significant only for olive oil (Beta: -0.33, p-value: 0.03) in the linear regression on the overall sample. This effect was stronger in the more severe or long-standing forms of RA (p-value for heterogeneity&lt;0.05, especially for disease severity). Significant ORs were as low as ~0.30 for both food groups, strata, and disease activity. Mean DAS28 significantly decreased by ~0.70 for olive oil and ~0.55 for nuts in the two strata; mean SDAI significantly decreased by 3.30 or more for olive oil in the two strata. <h3>Conclusion</h3> In this cross-sectional study on Italian RA patients, higher consumption of olive oil and nuts generally led to an improvement of disease activity, but, in most cases, in the absence of statistical significance. The beneficial effect was, however, stronger for those patients with a more severe RA form or a long-standing RA activity, in the presence of significant heterogeneity across strata, especially for disease severity. <h3>References</h3> [1]Petersson, S.; Philippou, E.; Rodomar, C.; Nikiphorou, E. The Mediterranean diet, fish oil supplements and Rheumatoid arthritis outcomes: evidence from clinical trials. Autoimmun. Rev. 2018, 17, 1105–1114, doi:10.1016/j.autrev.2018.06.007. [2]Salas-Salvadó, J.; Garcia-Arellano, A.; Estruch, R.; Marquez-Sandoval, F.; Corella, D.; Fiol, M.; Gómez-Gracia, E.; Viñoles, E.; Arós, F.; Herrera, C.; et al. Components of the mediterranean-type food pattern and serum inflammatory markers among patients at high risk for cardiovascular disease. Eur. J. Clin. Nutr. 2008, 62, 651–659, doi:10.1038/sj.ejcn.1602762. <h3>Acknowledgements:</h3> NIL. <h3>Disclosure of Interests</h3> None Declared.